Scoop teaspoon-sized pieces of dough into a ball shape and place on an ungreased cookie sheet.

Bake for 11-13 minutes; or until just starting to brown around the bottom edges.

Pour the non-melting confectioners’ sugar (you can use regular powdered sugar but it tends to get sticky after the next day and you’ll have to re-roll them in sugar again) onto a cookie sheet or large plate.

Immediately remove from cookie sheet, gently roll a couple of times in confectioners’ sugar on the cookie sheet or plate with the aid of a fork or spoon. Cool on a wire rack with foil underneath to catch any falling sugar to avoid a mess.